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Recipe of: © Monsieur Cuisine

Mexican lasagne

MC connect
6 servings
Medium
Ready in: 1:00 h
Preparation time: 10 min.
Created on: 30.01.2019

SERVES 6 (20 X 30 CM OVENPROOF DISH)

  • 200 g Edam cheese (40% fat)
  • 1 large onion (120 g)
  • 2 garlic cloves
  • 3 tbsp olive oil
  • 400 g minced beef
  • 1½ tsp salt
  • ½ tsp smoked paprika
  • 1 tsp ground cumin
  • 1 big pinch of cinnamon
  • 2 pinches of pepper
  • ½ tsp chilli flakes
  • 255 g kidney beans, tinned
  • 285 g sweetcorn, tinned
  • 800 g chopped tomatoes, tinned
  • 1 bunch of spring onions (100 g)
  • 400 g soured cream (24% fat)
  • 10 ready-made wheat tortillas

PLUS:

  • butter for the ovenproof dish

Nutrients

Per serving:

  • calorific value
    2713 kj / 648 kcal
  • protein: 33 g
  • carbohydrates: 38 g
  • fat: 40 g
Instruction
Preparation time
10 min.
Ready in
1:00 h
  1. Pre-heat the oven to 180 °C and grease the oven dish.
  2. Cut the cheese into chunks, put it into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 7. Decant and rinse out the blender jug.
  3. Peel the onion, cut it into quarters and put it into the blender jug. Peel the garlic cloves and add them to the blender jug. With the measuring beaker in place, chop everything with the turbo button/4 seconds, then use the spatula to scrape down the inside of the blender jug.
  4. Add the olive oil and, the measuring beaker not inserted, sauté with the roast button/3 minutes.
  5. Add the minced beef, 1 teaspoon of salt, paprika, cumin, cinnamon, 2 pinches of pepper and the chilli flakes, and, the measuring beaker not inserted, fry with the roast button.
  6. Tip the kidney beans into a sieve, rinse and leave to drain. Tip the sweetcorn into a sieve, rinse and leave to drain. Put the beans, sweetcorn and tomatoes into the blender jug and, with the measuring beaker in place, cook with the reverse button/5 minutes/speed setting 2/100 °C.
  7. Trim and wash the spring onions and cut them into thin rings. Mix them together with ½ teaspoon of salt and the soured cream in a bowl.
  8. Put some of the beef mixture into the oven dish and cover with wheat tortillas. Cut these to fit the oven dish. Spoon a little soured cream over the tortillas. Repeat the process until everything is used up, finishing with a layer of minced beef.
  9. Sprinkle the cheese over the top and bake the lasagne in the pre-heated oven for 35 minutes.

Finished!

Bon appétit with Monsieur Cuisine